Divorce Salad with Feta

I first tossed this together during a week when cooking felt like too much effort but I still needed something nourishing. The name stuck because a friend joked it was perfect for those rebuild your life moments, packed with protein and requiring zero actual cooking. Now I make it when I want something that feels substantial without weighing me down. The beans stay good for days, getting better as the dressing works its way into everything.

My sister in law brought a version of this to a Fourth of July potluck years ago, and I watched three different people ask for the recipe before they even finished their first servings. Something about the way the creamy feta balances against the sharp red onion makes people keep coming back for another bite. I started keeping cans of beans in the pantry just so I could throw it together whenever friends dropped by unexpectedly.

Ingredients

• Chickpeas: These add a nutty, buttery texture that pairs perfectly with the earthier black beans
• Black beans: Their creamy, hearty texture gives the salad substance so it actually fills you up
• Red wine vinegar: Provides that Mediterranean tang that cuts through the rich feta and beans
• Dried oregano: Earthy and aromatic, this is the classic Greek flavor that ties everything together
• Red onion: Thinly sliced, it adds a sharp, crisp bite that wakes up the whole dish
• Feta cheese: Salty and creamy, it creates those little bursts of flavor in every bite
• Fresh parsley: Bright and fresh, it lifts the heavier elements and makes the salad taste vibrant

Instructions

Combine the beans:

Pour both cans of rinsed beans into a large bowl and give them a gentle toss to distribute evenly

Make the dressing:

Whisk the olive oil, vinegar, oregano, salt, and pepper until the mixture looks slightly thickened

Dress the beans:

Pour the dressing over the beans and fold everything together until every bean is coated

Add the fresh elements:

Gently fold in the sliced onion, crumbled feta, and chopped parsley until just combined

Let it rest:

Cover the bowl and chill for at least 30 minutes, though waiting a few hours lets the flavors really deepen

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Last summer, my neighbor texted me at 8 PM asking what to bring to a brunch the next morning. I told her to grab these ingredients and showed up to find her version on the table, loaded with extra cucumber she had on hand. Everyone kept going back for just one more spoonful, and she texted me that afternoon saying her husband had already requested it for their weekly meal prep rotation.

Make It Your Own

I have discovered that this salad is incredibly forgiving and welcomes almost any vegetable addition. Diced bell peppers add sweetness and crunch, while cucumbers bring a cool, fresh contrast to the tangy dressing. Sometimes I throw in cherry tomatoes when they are in season, letting their juices become part of the dressing as they break down slightly.

The Feta Factor

While traditional Greek feta is perfect here, I have used goat cheese for a milder, creamier version and sharp cheddar when that was what I had in the fridge. The salty bite of feta really does work best with the beans, but do not let perfection stop you from making this with what you have. Just adjust your seasoning accordingly.

Meal Prep Magic

This is one of those rare dishes that actually tastes better on day three than it did on day one. The beans absorb the dressing, the onion mellows into sweetness, and the flavors create something greater than the sum of their parts. I pack it into glass containers for grab and go lunches all week long.

• Mix in fresh herbs right before serving if you plan to meal prep for several days
• Keep any additional vegetables diced separately and add them just before eating to maintain crunch
• This travels beautifully to potlucks and picnics since no reheating is required

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Sometimes the simplest recipes become the ones we return to again and again, not because they are fancy, but because they work every single time. This salad has fed me through busy weeks, last minute gatherings, and plenty of nights when I just needed something reliable.

Frequently Asked Questions

→ How long does Divorce Salad keep in the refrigerator?

This bean salad stores well in an airtight container for 3 to 4 days. The flavors actually improve after a day or two in the refrigerator as the beans absorb more of the dressing.

→ Can I make Divorce Salad ahead of time?

Yes, this salad is perfect for meal prep. It tastes best after chilling for several hours or overnight, giving the beans time to marinate fully in the vinaigrette.

→ What can I substitute for feta cheese?

Goat cheese or sharp cheddar work well as alternatives. For a vegan version, try dairy-free feta or skip the cheese entirely—the beans and dressing provide plenty of flavor.

→ What vegetables can I add to Divorce Salad?

Diced bell peppers, cucumbers, or cherry tomatoes make excellent additions. They add color, crunch, and extra freshness to the Mediterranean flavor profile.

→ Do I need to cook the beans?

No cooking required—simply rinse and drain canned chickpeas and black beans. The salad comes together in about 15 minutes of prep time plus chilling.